Zeppole of St. Joseph

Ingredients pate à choux: 100 gr. butter - half a liter of water - 350 gr. flour - a pinch of salt - 8 eggs. Pastry cream Ingredients: 400 gr. whole milk - 100 gr. cream - 300 gr. yolks - 150 gr. sugar - 17 gr. Cornstarch - 1/2 vanilla bean bourbon. Garniture: Toschi Amarena cherries. Ingredients for cooking: seed oil. Preparation pate à choux: Melt the butter with water and salt in a saucepan over low heat and add the sifted flour. Move from the heat and turn vigorously with a wooden spoon. Put on stove and cook, stirring constantly until the mixture is uniform that is detached from the pot. Let cool and add eggs. On a sheet of baking paper to form with the pastry bag of donuts. Heat oil in a large pot of seeds for frying and immerse the sheet with baking paper over donuts facing the oil. Turn them on both sides to obtain a uniform browning. Drain on paper towels. Prepare pastry cream: Beat the egg yolks with the sugar, then add the sifted starch and vanilla bean Boil the milk and cream, add the mixture with the eggs to the liquid and cook for a minute. To assemble the recipe: place at the center of each bun a tablespoon of cream and a Toschi Amarena cherries.